Ingredients
Salad:
- 150 g durum wheat
- 300 ml vegetable broth
- 1 stalk celery
- 100 g fennel
- 1/2 red bell pepper
- 1 untreated lime
- 1 small red chili
- 5 tbs olive oil
Scallops:
- 16 shucked scallops
Preparation
1. Add the durum wheat and vegetable broth to the pot.
2. Clean the celery and fennel, cut into thin slices and stir in. Set aside the celery leaves.
3. Rinse the scallops with cold water, place in the sieve insert and put on the pot.
4. Close with the EasyQuick with the 24 cm sealing ring. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 5 minutes in the steam area.
5. Clean and finely dice the bell pepper. Wash the lime in hot water, finely zest the green peel, squeeze out the juice.
6. Clean and finely dice the chili and stir along with the lime zest and juice, olive oil and celery leaves to make a dressing.
7. At the end of cooking time, remove the EasyQuick, remove the sieve insert and fold in the diced bell pepper into the durum wheat.
8. Plate with the scallops and drizzle with dressing.
Tip
- Durum wheat is a precooked whole wheat product with a short cooking time.
This recipe has been tested and approved by AMC.
Reviews